Consomme de Tortue Fausse

Clear Mock Turtle soup

Preparation info

  • 8–10

    helpings
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 qt. white stock made with ½ calf’s head or 2 calfs feet instead

Method

Scrub, scrape, blanch the feet or have them prepared by the butcher. Cleanse the head as for sheep’s head. Remove the brains and the tongue to use for another dish. Wrap the head and tie it in clean muslin. Make the stock in the usual way; cool and skim it, clear it with the egg white as for consommé. To